Nutritional Balance and Glycogen in Death

Nutritional Balance

• Macronutrients: Carbohydrates (CHO) comprise 50-60% of the diet. Complex carbohydrates make up 40-45% or 45-50%, while simple carbohydrates (mostly sucrose) account for 10-15%. Sugars in processed food are significant.
• Lipids (fats): Jordanian diets contain 16% sucrose and 12% sugar
• Cholesterol and saturated fats are among the "three deadly whites". Reduce sugar intake.
• Protein and amino acids: When animals die, glycogen converts to lactate; avoid consumption of animal products shortly after death.

Glycogen Breakdown After Death

• Glycogen Breakdown: In the absence of oxygen (anaerobic conditions), the metabolic processes of a deceased animal briefly continue. Muscle glycogen breaks down into glucose.
• Lactic Acid Accumulation: Muscle glucose breaks down into lactic acid, lowering the pH. This leads to rigor mortis (muscle stiffening) during the post-mortem biochemical breakdown.
• Dietary fiber: 20g/1000 kcal
• Fatty acids (5-30%) of the daily intake are; saturated, monounsaturated, and polyunsaturated
  • Saturated: Mostly from animal sources and processed fats like ghee and butter.
  • Excessive intake from processed fats is dangerous because these fats are typically trans fats, which are atherogenic, cancerogenic, and mutagenic. Trans fats in animals are beneficial but not in plants.

Additional Notes

• Natural fatty acids are typically cis. New dietary guidelines suggest avoiding trans fats in foods.
• Poor industrial food processing is a major cause of chronic diseases. Polyunsaturated fats (PUFA) are essential.
• Omega-6 fats (18:2), omega-3 fats (18:3), and total PUFA should be 5-10% of daily caloric intake. Double bonds in fatty acids are reactive. Olive oil is >92% unsaturated.
• Food preparation methods (like frying) can affect dietary quality. Generally, home-prepared foods are safer. Dietary quality depends on family practices. Industrial food processing can result in unsafe amounts of oil.
• Fats comprise glycerol and three triglycerides. Overheating oils creates acrolein, which is a harmful byproduct, though not highly toxic).
• Oil breakdown and polymerization produce harmful compounds like hydrocarbons and trans fats. Trans fats are cancerogenic, atherogenic, and cause mutations.

Protein Quality

• Protein is 10-20% primarily amino acids. Twenty amino acids have genetic codes for protein synthesis.
• Proteins are functional. Essential amino acids cater to growth, development, and essential functions like cell division, hormone secretion, and immune function.
• The quantity and balance of essential amino acids (like Arginine, Histidine, Leucine, Isoleucine) in food significantly impact protein quality.
• Quality protein balances essential and non-essential amino acids necessary for the body's needs. Bioavailability reflects the amount of absorbed nutrients in oral intake vs blood titer and is assessed through a digestibility coefficient. Animal-derived proteins are typically more bioavailable than plant-derived proteins.

Food Safety and Toxicity

• Foodborne illnesses can arise from bacteria, viruses, parasites, or toxins.
• Bacteria like Salmonella, Escherichia coli, Listeria, and Clostridium botulinum can contaminate food.
• Viruses like Norovirus can be present in raw produce, seafood, and ready-to-eat foods.
• Parsites (like Giardia lamblia, and Toxoplasma gondii) can come from contaminated water or food.
• Toxins produced by substances like Staphylococcus aureus or natural toxins in plants, seafood, and mushrooms can cause diseases
• Food-related issues can be the result of chemical toxins, such as high oxalate levels, trypsin inhibitors, lectins (e.g., hemagglutinin in legumes), and naturally occurring substances like phytic acid, which hinder mineral absorption. There are chemical contaminants, such as heavy metals and/or pesticides.